A Loaded Egg Bake

Preheat your oven to 350° Chop all the vegetables:

a few red and orange mini peppers

4-6 assorted unpeeled potatoes

1/2 med. Vidalia onion
1/2 sm. purple onion

4 stalks celery

1 dozen lg. pasture raised eggs

4oz. curry sauce

4oz. sour cream

I cut up and cooked almost 2# of bacon the other day. I love to use real bacon crumbles on vegetables and in other foods like egg bakes. Since I have lots of beautiful eggs right now. . .this happened!

Saute the vegetables in a couple tablespoons of good quality olive oil until about half done. Put the chopped chard, on top - don't stir in. Add a little water if needed, cover and let the greens steam a few minutes until wilted.

Transfer all the vegetables to a 9"x13" glass pan.

Crack the eggs into your blender jar. Pulse together with the curry sauce, sour cream, garlic salt and pepper before pouring over the chopped vegetables.

Bake about 40 minutes or until a knife or toothpick inserted in the center comes out clean.

Sprinkle on the bacon crumbles and top with the cheese. Put back in the oven, turn off the heat and leave for about 10 minutes until the cheese is melted. Great for breakfast, lunch or breakfast-for-dinner. .😃. .Lin

Another Bacon-Egg and Vegetable Bake

1/2# bacon

6 jumbo eggs

1/2c Spicy Hot V-8

1T roasted garlic granules

1T dried parsley

1t each: black pepper & seasoned salt

2 med.-lg. carrots

1 med. purple onion

1 yellow pepper

1 med. tomato

2T bacon grease

1/2c Jiffy corn muffin mix

4oz. Velveeta cheese

3oz. sharp white cheddar

Cut bacon into small pieces then fry until well browned.  Tilt the pan to let the grease run off to one side, away from the cooked bacon.  Combine next 5 ingredients and whisk together.  Add all the chopped-sliced vegetables, bacon grease and the Jiffy mix.  Stir this together with a wooden spoon.  Pour into a greased 9"x13" glass pan.  Top with bacon crumbles, grated cheddar and little crumbles or cubes of Velveeta.  Bake at 325° for 30 minutes, turn oven off and leave in the oven another 10 minutes before removing to cool.

This freezes very well when cooled and cut into squares.  A little piece of waxed paper or cellophane between each will make them readily available on a busy morning.  Separate them that way, then put all of them into a heavy ziplock bag and freeze.  Or put them each in an individual sandwich or snack size zip-seal bag, then into a larger one to keep them together in the freezer.

In the morning, pop them into a lunch box or bag for later - or put on a little plate and microwave a minute or so for a quick breakfast. . .Lin

Vegetable-Bacon Breakfast (lunch-or-dinner) Bake

2# fresh or frozen vegetables

3 very large garlic cloves

1/2 lg. onion

1/3# bacon cut in small pieces

1/3c cornbread mix

3/4c-1c fresh grated Parmesan cheese

2T dried parsley

2t chili powder or chili-lime seasoning

          1t Himalayan pink salt

6 eggs

1/2c half & half

1T white vinegar

3T bacon grease

Chop the vegetables and let them sit together in a large bowl to blend their flavors.  Fry the bacon, until nicely brown and crispy.  Move it to one side of the pan, prop the pan up on a thin piece of metal so fat runs the other way.  Meanwhile, combine all the dry ingredients in a medium bowl, whisking to blend.  In another medium bowl, combine eggs, half & half, vinegar and slightly cooled bacon grease.  Stir this into the dry ingredients.  Pour this batter over the vegetables, combine and pour into a buttered 9"x13" glass baking pan.

Bake at 350° for 40 minutes, then turn oven off and let 'rest' in the oven an additional 10 minutes.  Ahhhh, your whole house will smell like early morning at a Bed and Breakfast!  Cool slightly, cut into squares and serve.  This keeps very well, covered-in-the-pan, refrigerated, for several days.  It's easy to pack for meals-on-the-go and heats up well in the microwave or toaster oven. . .Lin

Gluten Free Greens and Vegetable Quiche'

5 jumbo eggs

1/2c half and half

3T corn flour

1/4t baking powder

1t salt

1/2-1t chili powder

1/2t cumin

1 BIG handful of arugula and baby spinach

5 lg. cloves garlic

1/2 med. onion

1/2 orange or red pepper

8oz. canned chopped tomatoes--no juice

2-4oz. fresh grated Parmesan cheese

In a medium size bowl, whisk the eggs and half and half together.  Mix together the dry ingredients then sift them into the eggs, whisking all the while.  Chop the greens (You could use any dark, flavorful greens.  Beet greens or kale would work well.)  Mince the garlic, finely chop the onion and pepper and stir into the bowl.  Stir in the tomatoes - you could also use a large, peeled and chopped, fresh tomato.  Butter or spray a large glass pie pan and pour in the quiche' mixture.  Top with cheese and a sprinkle of the chili seasoning. 

Bake at 350° 30-40 minutes or until a knife inserted near the center comes out clean.  Cool 5 minutes, cut and serve.  If there are leftovers, they keep well, covered, in the 'fridge for several days.  This reheats well for a quick breakfast. . .Lin

Garlic-Spinach Quiche'

10oz. package frozen spinach

1 lg. clove of elephant garlic

6 lg. very fresh eggs

1/2c almond milk

1-2T Bisquick

1/2 med. chopped onion

1/2 chopped tomato

ground nutmeg, salt and pepper

Thaw and drain the spinach.  Brown the garlic in a little bit of butter, then combine with the eggs, milk and Bisquick.  Whisk until blended.  Add remaining ingredients, combine then pour into buttered 9-10" glass baking pan.  Bake 30-40 minutes at 350° until quiche' is bubbly and has risen.  Take out of the oven, check for doneness with a knife inserted near the middle, which will come out clean if done.  Top with some crumbled Feta cheese or sharp goat cheddar.

Return to the oven until the cheese melts, bubbles and is a little browned on top.  Cut into wedges and cool slightly in the pan before serving. . .Lin 

Onion-Red Pepper Quiche'

1 med. onion

4-6oz. turkey or ham

1/3c chopped pimento - or roasted red pepper

6-8oz. grated strong cheese - Swiss, cheddar, asiago, etc.

6 med. eggs

1c milk

3T Bisquick

Butter a large glass pie pan.  Add the above chopped vegetables, meat and cheese. Whisk together the remaining 3 ingredients, pour over those in the pan. Let stand on counter 5-10 minutes while preheating the oven to 350°. Bake for 40± minutes. Makes 6 servings. . .Lin